Little clementine & cranberry syrup cakes

Little clementine & cranberry syrup cakes

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(1 ratings)

Prep: 20 mins Cook: 35 mins


Makes 8
These sticky individual cakes are inspired by rum babas- fruity, boozy and delicious. Serve with our stem ginger cream

Nutrition and extra info

  • Freezable

Nutrition: per cake

  • kcal564
  • fat28g
  • saturates13g
  • carbs60g
  • sugars48g
  • fibre2g
  • protein7g
  • salt0.7g
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  • 2-3 clementines, very thinly sliced (you need 8 nice slices), plus zest 4 clementines or 1 large orange



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 175g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar, plus extra for sprinkling
  • 2 large eggs
  • 140g plain flour
  • 100g ground almond
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100ml whole milk
  • 100g fresh or frozen cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

For the syrup

  • juice 4 clementine or 1 large orange (about 150ml)



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 150ml Cointreau or other orange liqueur
  • 85g golden caster sugar

To serve

  • stem ginger cream see recipe, below



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


  1. Heat oven to 180C/160C fan/gas 4. Grease 8 ovenproof dariole moulds and line the bases with a disk of baking parchment. Sprinkle each slice of clementine with a little sugar and place 1 in the bottom of each dariole, line up on a baking tray and set aside.

  2. Put the butter and sugar in a large bowl. Mix with an electric hand whisk until smooth and fluffy. Add the eggs, one at a time, whisking until well incorporated. Add the flour, almonds and baking powder, whisk until smooth, then add the zest, milk and cranberries. Give everything a good final mix with a spatula, then divide the mixture between your dariole moulds. Bake for 30 mins until risen, golden, and an inserted skewer comes out clean. Leave to cool in their tins for 10-15 mins while you make the syrup.

  3. Heat the clementine juice, orange liqueur and sugar in a small pan, swirling until the sugar has dissolved. Increase the heat and boil for a few mins, until the liquid has reduced by about half. Pour into a shallow dish and leave to cool for 5 mins.

  4. When cool enough to handle, turn the cakes out of their tins and peel away the parchment. Stand in the dish of syrup, spooning it over the little cakes until completely absorbed. Transfer the cakes to a baking parchment-lined tray and leave to cool completely before serving with stem ginger cream (see tip below for recipe).

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Comments, questions and tips

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18th Dec, 2013
Easy to make and delicious
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